Archive for the ‘Pies-Cobblers-Crisps-Fruit Desserts’ Category

This is such a gorgeous, summery dessert!Tart, creamy, and light, it’s made with Greek yogurt to make it a little more figure-friendly, but no one will ever guess it’s low sugar and not completely sinful.

A few fresh blueberries or blackberries folded into this would be absolutely delish!

Cut calories even more by skipping the crust and serving in beautiful tall glasses!

In a medium saucepan over medium heat combine cornstarch, Splenda Granular, and milk. Whisk continually until thickened, about 4 minutes. Remove from heat. Whisk 1 tablespoon of the cornstarch mixture into the beaten egg yolks. Rapidly whisk the tempered egg yolks into the cornstarch mixture. This will be very thick.

Return to medium heat and, stirring constantly, bring to a boil. This will be very thick and will have big bubbles popping on the surface. Boil for 2 minutes. Remove from heat and whisk in the cold butter until incorporated. Whisk in the lemon zest, lemon juice, and vanilla. Cover and cool completely. (This will be VERY thick when cooled.) Beat with a whisk to loosen up and gently stir in yogurt and whipped cream ORCool Whip.

While filling is cooling prepare crust. Preheat oven to 350 degrees. With a fork combine the cookie crumbs, almond flour, and lemon zest. Stir in melted butter until incorporated. Pat mixture into a 9 or 10-inch tart shell or a 9-inch pie plate. Bake for 10 minutes or until just golden. Allow to cool on wire rack completely. Pour filling into cooled crust and garnish with more zest or thin lemon slices. Chill until very cold.

WOW. This is one rich pie. I made it into a PIE once, actually…since then I freeze it in slightly rounded 1/4 cup portions and stick it away for a frozen nap. (Out of sight, out of mind…… oh, who am I kidding? I know it’s there, but it’s harder to binge on when it’s solid as a rock!)

Anyhow…yes, it’s rich. But for a special treat it is absolutely fantastic and so good, you’ll swear you really shouldn’t be eating it. But you can. In moderation. Like small servings – frozen, to slowly shave off tiny bites and completely savor over several luxurious, heavenly moments!

(Ignore the ancient photo. I haven’t had the energy to take new ones this summer – maybe soon! Plus it’s a humongous piece. Did I mention not to pig out on this fabulousness?! )

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.Crust: (totally and completely optional – I give you stats for both ways)

Preheat oven to 350 degrees.
In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.

It’s time to take advantage of nature’s gorgeous jewels and this is the perfect light ending to a hot summer day. Strawberries, blackberries, peaches, nectarines, cherries…anything fresh is wonderful in this.

This is another recipe where adding in a scoop or so of unflavored, or vanilla, protein powder would be wonderful…and unnoticable, too.

(I got these adorable individual Trifle bowls at Walmart. Can’t tell by my photo, but they have the pedestal and everything!!)

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Preheat oven to 350 degrees.
In a small bowl combine cookie or graham crumbs with melted butter. Press into an 8 or 9 inch pie plate. Bake for 7 minutes. Set aside to cool completely.

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In a large bowl beat together cream cheese, Splenda, and syrup until smooth. Beat in 1/2 the whipped cream OR 1/2 of the container of Cool Whip. Pour filling into cooled crust. Spread warmed jam over the cream cheese mixture. Cover loosely with plastic wrap (try not to let the wrap stick to the jam – use 3 or 4 toothpicks if necessary) and chill for 4 hours or overnight. Garnish with remaining Cool Whip and chocolate shavings.

I found this recipe on the back of some package and can’t remember where. I modified it to be no-sugar-added and it’s a winner. Easy, and quick, just a little different and a great addition to your holiday table.

In a large bowl beat together cream cheese, half & half, 2 tablespoons of the Splenda, and vanilla until smooth. Gently fold in thawed whipped topping. Carefully spread mixture into crust. (You can also layer this in pretty bowls or glasses.)

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Using the same bowl combine milk and pudding mix pumpkin puree and beat until thickened. Beat in Splenda and spices. Pour over the cream cheese mixture. Refrigerate 4 hours or until set. Makes 10 servings.

Might be a nice addition to your holiday dessert table…old-fashioned and homey – the kind of dessert Gramma would have made. Except hers probably never came close to being no-sugar-added!

If you make the pie ahead and wait until just before serving to do the meringue, it will be high and fluffy with that cool/hot sensation that is so good. The crust on this is buttery and stays crisp, too.

Preheat oven to 350 degrees.
Mix crumbs, almond flour, and butter. Pat into 9-inch pie plate and bake for 10-12 minutes or until firm and starting to turn golden. Set aside to cool.

Separate eggs into two bowls and beat egg yolks, slightly. Stir together Splenda, salt and cornstarch. Whisk in 1 cup reserved pineapple juice and half & half. Bring to boil over medium heat, stirring constantly. Boil for one minute. Remove from heat and slowly add half into egg yolks. Return to pan and boil for one minute more, stirring constantly. Remove from heat and whisk in butter and lemon juice. Fold in pineapple and pour into pie crust. (At this point you can chill and wait to do the meringue just before serving. Remove pie from fridge 20 minutes before. This may be unnecessary, but I always worry about putting my glass pie plates into the oven straight out of the fridge! )

Seriously…nothin’ to it! The hardest part is waiting for it to set…and then waiting for it to set…and finally waiting for it to set. That’s it!

I used berry/cherry flavors in this, but any gelatin combo is wonderful. If you can’t find fresh raspberries, do the mandarin oranges and citrus flavored gelatin. Go crazy and top with any complimentary fruit, nuts, chocolate curls, crushed candy bars – whatever.

Bring out your prettiest glasses and impress your guests.

And, yes…the name is redundant…I know a parfait IS layered…I just couldn’t think of a better name.

Make one package of Jell-O according to package directions and divide among 6 glasses. (You can make this as a whole dessert, also…pour into a large glass bowl or long rectangular baking dish.) Place in refrigerator and chill until completely set.

In a blender container or food processor bowl combine the second package of Jell-O with 1 cup boiling water and the softened cream cheese. Hold down the lid and blend or process until smooth. DO NOT ADD THE COLD WATER. Carefully pour the cheese mixture over the set layer of Jell-O in the glasses or large bowl. Return to refrigerator and chill until completely set.

Make the remaining package of Jell-O according to directions on the box. Carefully pour over the set cream cheese layer. Return to refrigerator and chill until completely set.

In a medium bowl combine the whipping cream, Splenda, and vanilla. Beat until soft peaks form. Spread over completely set top layer of Jell-O. Garnish with fresh berries or other fruits. Makes 6 servings.